Dave’s Plant Based Chili

"This recipe has used many times for potlucks and group get togethers, and people have a hard time believing it is plant based vegan chili. So flavorful and hearty, every spoonful makes your tastebuds happy and craving."

Prep Time

20

Cook Time

35

Paired With

Pinot Grigio

Main Protein

Vegetarian/Vegan

Ingredients

IngredientQuantity
Olive oil 2 Tbsp, to coat pan, 1 pound, 8 ribs, split and chopped into small pieces, 1 large yellow, chopped, 3 cloves, minced, 1 tsp, 1/2 tsp, To taste, 1 (28 oz) can, 1 (28 oz) can, 1 tsp, 1 tsp, 1/2 cup (4 oz), 1 Tbsp + 2 tsp, 1 (15 oz) can, 1 (15 oz) can, 1 (15 oz) can, 1 (15 oz) can, 1/4 tsp, 1/2 tsp, 1/2 tsp, 2 tsp, 1/3 cup, Spoonfuls to taste, 3-5 per bowl, to taste, Small handful, to taste
Beyond Beef brand plant based ground meat
Celery
Onion
Garlic
Chili powder
Montreal steak seasoning (not sauce)
Salt and peper
Diced tomatoes
Crushed tomatoes
Salt
Dired oregano
Tomato paste
Chili powder
Garbanzo beans, rinsed
Northern white beans, rinsed
Black beans, rinsed
Chili beans, in sauce (do NOT rinse)
Ground Coriander
Cayenne pepper
Sweet Smoked Paprika
Harissa seasoning (or if unable to find, use 1 tsp dried chili peppers)
Salsa, medium or hot, depending on your taste
Optional - Miyoko's Creamery brand plant based sour cream
Optional - Pickled jalapeno slices
Optional Miyoko's Creamery brand plant based cheddar or mozzerella cheese

Directions

Dumpster Dave’s Plant Based Chili

Ingredients

2 Tablespoons Olive oil, to coat pan

1 pound Beyond Beef brand plant-based ground meat

8 ribs celery, split and chopped into small pieces

1 large yellow onion, chopped

3 cloves garlic, minced

1 teaspoon chili powder

½ teaspoon Montreal steak seasoning (not a sauce)

Salt and pepper to taste

 

1 (28 ounce) can diced tomatoes

1 (28 ounce) can crushed tomatoes

1 teaspoon salt

1 teaspoon dried oregano

½ cup (4 oz.) tomato paste

1 tablespoon + 2 teaspoons chili powder

1 (15 ounce) can garbanzo beans, rinsed

1 (15 ounce) can northern white beans, rinsed

1 (15 ounce) can black beans, rinsed

1 (15 ounce) can chili beans in sauce (do NOT rinse)

¼ teaspoon ground coriander

½ teaspoon cayenne pepper

½ teaspoon sweet smoked paprika

2 teaspoons Harissa seasoning (or if unable to find, use 1 teaspoon dried chili peppers)

1/3 cup salsa, medium or hot, depending on your taste

 

Optional toppings:

Miyoko’s Creamery brand plant-based sour cream, to taste

Pickled jalapeno slices, a few to taste

Miyoko’s Creamery brand plant-based cheddar or mozzarella, small handful to taste

 

 

Directions:

  1. Prep work:
    1. Chop vegetables.
    2. Rinse beans (except chili beans)
  2. In a large stockpot, add olive oil, Beyond Beef meat, celery, onion, garlic, 1 teaspoon chili powder, steak seasoning, and salt and pepper to taste. Over medium heat, cook and stir often until meat is cooked and celery tender, cover when not stirring. About 10 minutes.
  3. Add all tomatoes, salt, oregano, tomato paste, remaining chili powder, all beans (including chili beans in sauce – do not rinse), remaining spices, and salsa; simmer until well combined and cooked, about 20-25 minutes.
  4. Sprinkle with optional toppings of pickled jalapeno slices, plant-based mozzarella and sour cream.
  5. Serve hot. Makes great leftovers.
  6. Yields about 8-10 servings.